In honor of National Can-It-Forward Day yesterday, I decided to try my hand at pressure canning. I just got a pressure canner for an early birthday present and had lots of carrots to dig up. I was pleasantly surprised at how easy it was to use the pressure canning method. The jiggling and whistling that the pressure regulator weight does was a bit scary at first, but I did get used to it.
I read the directions from the manufacturer's book that came with the canner and I got help from the website Provident Living Today. She has great tutorials with plenty of pictures and easy to read instructions for those of us that are instruction "challenged". I had fun and I learned something new. I am thinking about canning some of those potatoes I dug up the other day. Canned potatoes and carrots seem perfect to pour into a roast or stew in a hurry.
Then, if anyone has any ideas on how to do it- (PLEASE SHARE) I need to can about 5 GIANT pumpkins too. I saw how Ree, The Pioneer Woman bakes, purees, and freezes hers, but I am hoping to find a way to can it, to save space in my small freezer. We'll see.
Have a great Sunday.
Your carrots look beautiful! Home canning pumpkin isn't recommended. (according to the Master Food Preserver Class I just took). Something to do with heat penetration in puree. It's better to freeze it. Or, keep those pumpkins in the basement as long as possible before freezing the puree. :-) Yeah for learning new skills!
ReplyDeleteWay to go! I remember the first time I used a pressure canner, I wouldn't let my kids come in the kitchen because I was afraid it would blow! Now I actually find it easier to use the pressure canner than a water bath. Less water for sure...
ReplyDeleteDr Momi is right about it not being safe to can pumpkin, the same with squash. Squash is only safe if you pickle it. Older cookbooks have recipes for canning pumpkin and squash but newer ones don't recommend it.
I did see in the Ball Blue Book guide to preserving that you can dry pumpkin. I've never done it before but it looks easy enough and it wouldn't take up much room in the pantry.
Thanks Dr. Momi and Patti. Due to your advice, I went ahead and baked, puree, and freeze the pumpkin. Thanks so much for saving me from making a big mistake.
ReplyDeleteIf you are planning to make pumpkin pie out of it. You can add your spices before you freeze it. That way it will work just like the canned pumpken filling you get at the stores.
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